Sri Lankan Seeni Sambol Buns

Seeni Sambol buns is a favourite in Srr Langka and these are specially nice to have with tea. I love to have it with Ipoh White Coffee. It’s heaven. Seeni in Tamil means sugar. The filling is a simply sweet, tangy and spicy onion filling. The filling is unique and tastes so delicious. I adapted the recipe from Suhaina.  I would like to have the original Sri Langkan Seeni Sambol Buns if I visit there in future.

Bread dough: (makes 15 mini rolls)

Plain flour -2 1/2 cups 300 grams

Sugar -2 tbsp.

Salt -3/4 tsp

Yeast- 3/4 tsp ,4 grams

Milk powder-10 grams

Water roux - cook 1 tbsp. flour with 125ml water to form a custard. Cool completely and use it.

Water- 100ml

Butter -30 grams

Oil -2 tbsp.

Fresh milk- 3 tbsp (to brush on the buns before baking)

 Method to make the buns:

1.     Mix everything except butter.

2.     When the dough comes together add butter and knead well.

3.     Apply oil and keep aside until it double in size.

4.     Punch down the dough and divide the dough into 15 balls.

5.     Flatten each dough a bit and place 2 tsp of the filling in each.

6.     Pinch the ends to seal it.Place in the parchment paper and cover with a cling foil until double in size.

7.     Towards the last 10 minutes, preheat the oven to 180 degree C.

8.     Brush the buns with milk and bake for 18- 20 minutes until golden brown.

9.     Transfer to wire rack and serve while still warm.

10.  These buns remain soft until the next day.

(If you plan to keep for more than a day, place them in the fridge and reheat in the microwave for 20 seconds.)

For the Seeni Sambol Filling: 

5 large red onions, sliced 

4 -5 garlic (grated)

1 small piece ginger (grated)

curry leaf, a few - minced

3/4 tablespoon chili powder 

3-4  teaspoons jaggery - i used Gula melaka

1 tablespoon tamarind

3 teaspoons oil 

salt, as needed   

Directions: 

1.     Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown. Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes. 

2.     Add the gula melaka at the end when your required consistency is reached.  

3.     Continue to cook for a few more minutes until the gula Melaka is incorporated well. 

4.     This condiment can stay for at least a week refrigerated.

" Anyone Can Cook "